Instructions

Dry brine turkey: sprinkle entire surface of turkey with Kosher salt (1 tspn per pound of turkey breast). Rest in fridge for 8-24 hours. This will ensure that the interior of the turkey breast will be salted well.

Remove turkey from fridge

Prep grill/smoker. Set up for indirect cooking at about 325-350 degrees Fahrenheit with wood chunks (preferably Post Oak) for smoking

Prepare the baste: melt butter in saucepan over low-medium heat and add garlic, salt, and pepper. Remove the pan from heat, and mix in juice from lemon.

Once the turkey gets to about 140 degrees (around 45-60 minutes), use a basting brush to basted the turkey with the lemon-garlic butter mix. Repeat one or two more times (around the time internal temperature reaches 150 degrees and 155 degrees).